February 10, 2012

A Valentine Post

A happy valentines day to you all!

This year I am celebrating in style with my new roommate and all our friends.  We're having a grand bash, with an abundance of tasty food.

Our party includes:


Tea cup invitations inspired from this Etsy shop.
Garlands galore from Pintrest
Shortbread tarts -- recipe below, it's my favorite!
Teabag cookies from Frost Me Blog --so cute!


Shortbread Tarts with Cream Filling

Ingredients:
Tarts:
1 cup butter, room temperature
½ cup confectioners sugar
1 teaspoon vanilla extract
1 ½ cups flour
3 T cornstarch or rice flour
¼ t salt

Filling:
1-8 oz package cream cheese
1-14 oz can sweetened condensed milk
Zest of one lemon
1/3 cup fresh squeezed Lemon juice
1 t vanilla extract

Procedure:
Tarts:
Beat together the butter and sugar for 1-2 minutes, until smooth.  Beat in the vanilla extract.  Add the flour, cornstarch and salt and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.

Take a scant 1 tablespoon of shortbread dough and place in the center of each (lightly greesed) mini muffin tin.  With your fingertips, press the dough onto the bottom and up the sides. Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm.

Meanwhile, preheat the oven to 325 degrees.  Bake for approximately 20 minutes or until lightly golden brown.  About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork.  Once they are fully baked, remove from oven and place on a wire rack to cool.  When completely cooled, remove the tarts from the pan. They can be frozen at this point.

Filling:
Beat the cream cheese until smooth.  Add the condensed milk, lemon juice, lemon zest, and vanilla and process just until smooth.  Do not over process or the filling will be too runny.  Transfer the filling to a bowl, cover, and refrigerate for 6-8 hours or preferably overnight. Can be covered and stored in the refrigerator for about a week.

Serve tart shells with a dollop of filling and a berry or slice of fruit on top.  Makes about 36.

1 comment:

SisterlyLove said...

How lovely! I hope you all have a splendid Valentines day! Wish we could celebrate with you. :) We wanted to have a whist party.

Could you send me your new address?

Genevieve